Lentil Salad With Roasted Sweet Potatoes And Queso

Name: Lentil Salad With Roasted Sweet Potatoes And Queso Fresco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes, peeled and cut into 1-inch cubes; 1 red onion, coarsely chopped; 2 tablespoons olive oil; 1 1/2 teaspoons Sazon Goya seasoning (or 1 teaspoon cumin and 1/2 teaspoon paprika); salt and pepper; 1/2 cup lentils; 2 cups water; 1 teaspoon salt; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 lime, juice of; 1 red pepper, diced; 1/2 cup queso fresco; salt and pepper

Servings: persons

2 sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, coarsely chopped
2 tablespoons olive oil
1 1/2 teaspoons Sazon Goya seasoning (or 1 teaspoon cumin and 1/2 teaspoon paprika)
salt and pepper
1/2 cup lentils
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 lime, juice of
1 red pepper, diced
1/2 cup queso fresco
salt and pepper

1
Preheat the oven to 400 degrees.
2
Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
3
Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
4
While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
5
Simmer lentils gently until tender, about 25 minutes.
6
Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
7
Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 sweet potatoes, peeled and cut into 1-inch cubes, 1 red onion, coarsely chopped, 2 tablespoons olive oil, 1 1/2 teaspoons Sazon Goya seasoning (or 1 teaspoon cumin and 1/2 teaspoon paprika), and more.

Yes, Lentil Salad With Roasted Sweet Potatoes And Queso Fresco falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil Salad With Roasted Sweet Potatoes And Queso Fresco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions